摘要
利用自行研制的双螺杆挤压膨化设备对香蕉粉进行挤压膨化改性,以提高香蕉粉的加工特性。以产品容重为指标,在单因素试验的基础上,选择L9(34)正交试验进行优化,结果表明:物料水分含量18%、供料速度116 r/min、螺杆转速313 r/min、挤压温度130℃条件下进行挤压膨化,产品的容重最小、为0.101 g/mL,膨化效果最好。香蕉粉膨化后淀粉颗粒被降解,容重降低了86.4%,糊化度上升了69.65%,亮度下降了61.2%,特征峰基本都消失,结晶度由18.13%下降为2.16%。
In order to improve the processing characteristics of banana powder, the powder was modified by a self-made twin-screw extrusion machine. In this paper, bulk density of products was the index, and based on the single factor experiments, the L9（34） orthogonal test was used to optimize the extruding conditions. The result showed that the moisture content at 18%, material feeding speed 116 r/rain, screw speed 313 r/rain and extrusion temperature 130~C, the bulk density of product was minimum at 0.101 g/mL and puffing degree was best. After extrusion, the particles of banana powder were degraded, the bulk density was reduced by 86.4%, pasting degrees were increased by 69.65%, brightness was descended by 61.2%, characteristic peak almost disappeared and crystallinity declined from 18.13% to 2.16%.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第10期124-127,共4页
Guangdong Agricultural Sciences
基金
中山火炬开发区健康科技产业专项发展资金(2010JK007)
东莞市科技计划高校科研机构重点项目(200910810110)
广东省农业厅省级良种培育与引进专项(粤农函[2009]1060号)
关键词
香蕉粉
挤压膨化
颗粒形貌
晶体结构
banana powder
extrusion
particles morphology
crystal structure
